text:
Part of a series on |
Meals |
Meals |
Components and courses |
Related concepts |
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work.[1] Among English speakers, "breakfast" can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods (such as eggs, porridge and sausage) served at any time of day. The word literally refers to breaking the fasting period of the prior night. It has its origin in the Christian custom of fasting from food between the supper meal of one day and receiving Holy Communion the following morning (such a Eucharistic fast is still observed by Orthodox Christians, but is shortened to one hour before Mass for Roman Catholics).[2] Foregoing the natural craving to eat was seen as an act of self-denial that honors God, while strengthening the religious resolve and faith of the believer.[3]
Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit, vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk or fruit juice. Coffee, milk, tea, juice, breakfast cereals, pancakes, waffles, sausages, French toast, bacon, sweetened breads, fresh fruit, vegetables, eggs, mushrooms, baked beans, muffins, crumpets and toast with butter, margarine, jam or marmalade are common examples of Western breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.[4]
- 1 Effect on health
- 2 Sub-Saharan Africa
- 3 Asia
- 4 Middle East and North Africa
- 5 Europe
- 6 Caribbean
- 7 North America
- 8 Central America
- 9 Oceania
- 10 Foods and dishes
- 11 See also
- 12 Notes
- 13 References
- 14 Further reading
- 15 External links
Effect on health[edit]
Some nutritional experts have long referred to breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, weight, and cardiac health.[5][6][7] The nutritionist Monica Reinagel has argued the metabolic benefits have been exaggerated, noting the improvement in cognition has been found among children, but is much less significant among adults. Reinagel also explains that the link between skipping breakfast and increased weight is likely behavioral—compensating with snacks and eating more later—and therefore not inevitable.[8] Some say that skipping breakfast may even lead to diabetes as well as coronary disease.[9][medical citation needed]
Sub-Saharan Africa[edit]
Breakfast in Africa varies greatly from region to region.[10]
Nigeria has over 250 different ethnic groups,[11] with a corresponding variety of cuisines. For the Hausa of northern Nigeria, a typical breakfast consists of kosai (cakes made from ground beans which are then fried) or funkaso (wheat flour soaked for a day then fried and served with sugar). Both of these cakes can be served with porridge and sugar known as koko. For the south western Yoruba people (Ilé Yorùbá) one of the most common breakfasts is Ògì— a porridge made from corn, usually served with evaporated milk. Ògì is eaten with Acarajé (akara) or Moi moi.[12] Both are made from ground bean paste; akara is fried in oil, and moi moi is wrapped in leaves or foil and then steamed. Ògì can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast. English tea or malta is served as a breakfast drink. Another popular option in southwest Nigeria is Gari, which is eaten like a cereal. Gari, known in Brazil as farofa, is made from the root of cassava. For breakfast, it is soaked in water and sweetened with sugar.[13]
Breakfast typically consists of café Touba,[a][14] spiced coffee with abundant sugar sometimes consumed with dried milk,[15] or kinkeliba tea.[16] Small beignets and fresh fruit, including mangoes and bananas, are often part of a simple breakfast, and are accompanied by baguette[17] with various spreads: Chocoleca, a Nutella equivalent made from peanuts; butter; or processed mild cheese.
Breakfast (quraac) is an important meal for Somalis, who often start the day with some style of tea (shaah). The main dish is typically a pancake-like bread (canjeero or canjeelo) similar to Ethiopian injera, but smaller and thinner. It might also be eaten with a stew (maraq) or soup.[18] Lahoh, is a pancake-like bread originating in Somalia, Djibouti and Yemen.[19][20] It is often eaten along with honey and ghee, and washed down with a cup of tea. During lunch, lahoh is sometimes consumed with curry, soup or stew.
In Uganda, most tribes have different cuisines but the most popular breakfast dishes are Porridge and Katogo. Porridge is made by mixing maize flour or millet flour with water and bringing the mixture to a boil.[21] While Katogo is made from matoke (green bananas), peeled and cooked in the same pot with a sauce( Beef, peanuts, beans or greens). Katogo is served with tea or juice.[22] Both dishes are popular in all regions of Uganda.
In Burma, the traditional breakfast is htamin jaw, fried rice with boiled peas (pè byouk), and yei nway jan (green tea) especially among the poor.[23]
Glutinous rice or kao hnyin is steamed and wrapped in banana leaf often served with peas as kao hnyin baung with a sprinkle of crushed and salted toasted sesame. [23] Equally popular is the purple variety of rice known as nga cheik which is cooked the same way and called nga cheik paung. Si damin is sticky rice cooked with turmeric and onions in peanut oil which is served with crushed and salted toasted sesame and crisp fried onions. Assorted fritters such as baya jaw (urad dal)is often served as a compliment.
Nan bya or naan (Indian-style flatbreads) again with pè byouk or simply buttered, is served with Indian tea or coffee. It goes well with hseiksoup (mutton soup).[23]
Fried chapati, blistered like nan bya but crispy, with pè byouk and crispy fried onions is a popular alternative.[24]
Htat ta ya, lit. "a hundred layers", is flaky multi-layered fried paratha served with either pè byouk or a sprinkle of sugar.[25]
Eeja gway (Chinese-style fried breadsticks or youtiao) with Indian tea or coffee is another favourite.[23]
Mohinga,[26] perhaps the most popular of all, now available as an "all-day breakfast" in many towns and cities, is rice vermicelli in fish broth kept on the boil with chickpea flour or crushed toasted rice, lemon grass, sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions, crushed dried chilli, coriander, fish sauce and lime. Add fritters such as split chickpea (pè jan jaw), urad dal (baya jaw) or gourd (bu jaw), boiled egg and fried fish cake (nga hpè jaw).
As China is made up of many distinct provinces each with their own unique cuisine, breakfast in China can vary significantly from province to province. In general, basic choices include sweet or salty pancakes, soup, deep fried bread sticks or doughnuts (youtiao), buns (mantou), porridge (congee), and fried or soup-based noodles.[27] These options are often accompanied by tea or sweetened soy bean milk. However, condiments for porridge and the soup base tend to vary between provinces and regions. The types of teas that are served and spices that are used can also differ significantly between the provinces.
Hong Kong[edit]
Due to its near two centuries history as a British colony and proximity to China's Canton region, both English and traditional Cantonese style breakfasts are of somewhat equal popularity in Hong Kong, as well as the hybrid form of breakfast commonly offered in Cha chaan teng. Cha Chaan Teng breakfasts often include Hong Kong style milk tea, pan fried egg, bread, Cantonese noodles or Hong Kong style macaroni in soup.[28]
Traditional Cantonese breakfast may include dim sum, which include a variety of different ingredients and are prepared in numerous different forms from delicately wrapped baby shrimp steamed dumplings to sweet water chestnut cake. Each dish is designed to be sampled and diners can go through a large selection of dim sum quickly accompanied by a generous amount of good tea. Iron Buddha tea is the most common accompaniment, but other teas such as pu'er and oolong are also common.[29] Fried and rice-based noodles and cakes are also popular. In modern times, dim sum is commonly prepared and served in Yum Cha restaurants rather than home because of the skill and efforts involved in the preparation.
Breakfast in modern Japanese households comes in two major variations: Japanese-style and Western-style.[30] Japanese-style breakfasts are eaten widely in Japan, but are often eaten only on weekends and non-working days.[30] Younger Japanese couples may prefer Western-style breakfasts because they are generally less time-consuming to prepare.[30]
The standard Japanese breakfast consists of steamed white rice, a bowl of miso soup, and Japanese styled pickles (like takuan or umeboshi).[30][31] A raw egg and nori are often served; the raw egg is beaten in a small bowl and poured on the hot rice[30] to make golden colored tamago kake gohan, whilst the nori (sheets of dried seaweed) is used to wrap rice.[30] Grilled fish and Japanese green tea is often served as well.[31]
Western-style breakfasts in Japanese households are similar to those in the United States. Japanese children often eat cornflakes and drink milk, hot chocolate or fruit juice. Japanese adults (especially younger ones) tend to have toast with butter or jam, eggs, and slices of vegetables. They often drink coffee or orange juice.[30]
Traditional Japanese inns (like ryokan) serve complete traditional breakfast.[30] Western-style hotels and restaurants in Japan generally offer a mix of the Western and Japanese-styles.[30]
Traditionally, Korean breakfasts consist mainly of rice and soup dishes. These can include small amounts of fish or beef, and some form of broth, stew or porridge. Like all Korean meals, breakfast is usually served with banchan, or side dishes consisting of kimchi, steamed eggs and tofu.[32]
There is no standard Indian breakfast menu as almost each state in India has different specialties. However, one can broadly classify breakfast varieties in India into 2 types; North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their culture or state. [33]
A typical south Indian breakfast consists of idli, vada or dosa[34] coupled with chutney and sambar. Many variations of these dishes exist such as Rava idli, Thayir Vadai (Yogurt vada), Sambar vada and Masala Dosa. Other popular south Indian breakfast items are Pongal, Bisibelebath (Sambar Rice), Upma, and Poori. The state of Kerala has some special breakfast items such as appam, puttu,[35] idiyappam and palappam.[34]
A typical north Indian breakfast may either be a type of Paratha or Roti served with a vegetable curry, curd and pickles.[36] There are several varieties of parathas available depending on the type of stuffing such as Aloo (potato) paratha, Paneer (cottage cheese) Paratha, Mooli Paratha (Radish Paratha), etc.[37] Other popular breakfast items in the north are Poori Bhaji, Poha and Bhindi Bhujia.[38][39]
Among Bengalis( people belonging to west Bengal), rooti and curry are the general variants in breakfast. The menu may also include "indian french toast" , chire bhaja ( flaked rice fried in oil and salt is added to it according to taste ),[40] boiled eggs. In some households the leftover rice from last night is fried with onions, turmeric and mustard seeds for breakfast.
In Western India, a Gujarati household may serve Dhoklas, Khakhras or Theplas for breakfast, the most popular of which is Methi Thepla.[41][42][43]
In Maharashtra typical breakfast (Nashta) consists of 'Kande Pohe','Upma, 'Ukkad', Thalipeeth,[44]'Spiced Puree'. Sometimes 'Chapati Bhaji' or 'Chapati roll with tea' becomes breakfast.
This section does not cite any references or sources. (December 2012) |
A traditional Filipino breakfast might include pandesal (small bread rolls), kesong puti (white cheese), champorado (chocolate rice porridge), sinangag (garlic fried rice), and meat—such as tapa, longganisa, tocino, karne norte (corned beef), or fish such as daing na bangus (salted and dried milkfish)—or itlog na pula (salted duck eggs). Coffee is also commonly served particularly kapeng barako, a variety of coffee produced in the mountains of Batangas noted for having a strong flavor.
Certain portmanteaus in Filipino have come into use to describe popular combinations of items in a Filipino breakfast. An example of such a combination order is kankamtuy: an order of kanin (rice), kamatis (tomatoes) and tuyo (dried fish). Another is tapsi: an order of tapa and sinangág. Other examples include variations using a silog suffix, usually some kind of meat served with sinangág and itlog (egg). The three most commonly seen silogs are tapsilog (having tapa as the meat portion), tocilog (having tocino as the meat portion), and longsilog (having longganisa as the meat portion). Other silogs include hotsilog (with a hot dog), bangsilog (with bangus (milkfish)), dangsilog (with danggit (rabbitfish)), spamsilog (with spam), adosilog (with adobo), chosilog (with chorizo), chiksilog (with chicken), cornsilog (with corned beef), and litsilog (with lechon/litson). Pankaplog is a slang term referring to a breakfast consisting of pandesal, kape (coffee), and itlog (egg).[45] An establishment that specializes in such meals is called a tapsihan or "tapsilugan".
Middle East and North Africa[edit]
Arab countries[edit]
Breakfast is often a quick meal, consisting of bread and dairy products, with tea and sometimes jam. Flat bread with olive oil and za'tar is also popular.[46]
For breakfast, many Moroccans eat bread, harsha (semolina griddle cakes), or msemen (oiled pancakes) with olive oil, tea, and different kinds of Moroccan crepes.[46]
Iranian people generally eat different kinds of breads, cheese, butter, traditional marmalade, fruit preserves, jam, honey, clotted cream and hot tea as breakfast. Frequently breakfast can be as simple as feta cheese and jam on lavash.[47] They often prefer to drink their hot black tea with sugar. Their traditional foods for breakfast are haleem or kale pache.
The Israeli breakfast is a mix of culinary influences from eastern Europe, agrarian Yishuv culture, and Levantine cuisine. It usually consists of a range of cheeses along with sliced vegetables, scrambled eggs (or another kind of fried egg) [48][49][50][51][52] and bread, served with spreads like butter, jam or honey. The most commonly used vegetables are cucumbers, tomatoes, and red bell peppers; carrots, onions and radishes may also be included.[48][50][51][52][53][54] Cheeses include, at the very least, cottage cheese, quark or fromage blanc, and a local variety of gouda, and often Tzfatit and labneh too. Side dishes including pickled olives and herring may also be served. Typical Middle Eastern mezze such as Israeli salad, hummus, tehina and baba ghanoush,[53] as well as Shakshouka and a variety of salads[49] may also be served.[50][53][55] The meal is most often accompanied by coffee, tea and orange juice.
Israeli hotels usually present this type of breakfast as a buffet.[48][49] Restaurants may prefer a pre-set "Israeli Breakfast" menu item.[55]
A typical Israeli meal could be either dairy- or meat-based, but not both. Only certain types of meat are considered kosher.
A typical Continental breakfast consists of coffee and milk (often mixed as Cappuccino or latte) or hot chocolate with a variety of sweet cakes such as brioche and pastries such as croissant, often with a sweet jam, cream, or chocolate filling.[56] It is often served with juice. The continental breakfast may also include sliced cold meats, such as salami or ham, and yogurt or cereal.[57] Some countries of Europe add a bit of fruit and cheese to the bread menu, occasionally even a boiled egg or a little salami.[citation needed]
In Croatia the base is a continental breakfast with a variety of pastries with or without fillings (marmalade, chocolate, cheese, ham, nuts, poppy) and fermented milk products (yogurt, soured milk, soured cream). Cold cuts, such as prosciutto, ham, salami, kulen, bacon, and various cheeses, are also favored.[58] Fried eggs or omelet and Vienna sausage with mayonnaise, mustard or ajvar are very often consumed. In continental parts sir i vrhnje (cottage cheese with soured cream and some spices) is traditional. Coffee is much preferred over tea (mostly herbal tea).
A typical breakfast in Denmark consists of slices of rye bread ('rugbrød') with yellow cheese, a soft boiled egg - or more rarely - ham, salami or liver spread ('leverpostej') or it may consist of breakfast cereals such as oatmeal, corn flakes, youghurt being popular options. White bread or bread rolls (rundstykker) with yellow cheese and different kinds of jams, usually made from berries or citrus fruits, and other toppings, accompanied by coffee, or tea. Weekends or festive occasions may call for Danish pastries (wienerbrød), chocolate, or a bitters, such as Gammel Dansk.[59]
Breakfast usually consists of coffee or tea with open sandwiches. The sandwich is often buttered (with margarine), with toppings such as hard cheese or cold cuts.[60] Finns usually do not have sweets on their breads such as jam, or chocolate. Sour milk products such as yogurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam. Oatmeal or mixed grain porridge may also be served, usually topped with butter.
In France a typical domestic breakfast will consist of cups of coffee, often café au lait, or hot chocolate, sometimes accompanied by a glass of orange or grapefruit juice. The main food consists of sweet products such as tartines (slices of baguette or other breads spread with butter, jam or chocolate paste), sometimes dunked in the hot drink. Brioches and other pastries such as croissants, pains au chocolat (chocolatine) and pains aux raisins are also traditional, but more of a weekend special treat.[61] Other products such as breakfast cereals, fruit compote, fromage blanc, and yogurt are becoming increasingly common as part of the meal. A traditional French breakfast does not include any savory product, but breakfast buffets in hotels often include ham, cheese and eggs.
Germany and Austria[edit]
The typical German breakfast consists of bread or bread rolls, butter, jam, ham, cheeses, meat spreads, cold cuts, hard- or soft-boiled eggs and coffee. Cereals have become popular, and regional variation is significant. Yogurt, granola and fruit (fresh or stewed) may appear, as well as eggs cooked to order (usually at smaller hotels or bed-and-breakfasts).[62] A second breakfast is traditional in parts of Germany, notably Bavaria where it is called Brotzeit (literally "bread time").
Home breakfasts in Greece include bread with butter, honey or marmalade with coffee or milk. Breakfast cereals are also eaten. Children also eat nutella type cream on bread. No breakfast at all is common.[63] Various kinds of savoury pastry (Tyropita, spanakopita, and bougatsa) are also eaten for breakfast, also by those eating out, usually accompanied with Greek coffee or Frappé coffee. Traditional Greek breakfast (hot milk, fresh bread, butter and honey, or yogurt) was also available in special "milk shops" (in Greek Galaktopoleia – Γαλακτοπωλεία γαλακτοπωλείο). Milk shops were phased out between 1970 and 1990 – there are very few left, one is in Athens[64] and some in small towns.
In Hungary people usually have a large breakfast. Hungarian breakfast generally is an open sandwich with fresh bread or a toast, butter, cheese or different cream cheeses, túró cheese or körözött (Liptauer cheese spread), cold cuts such as ham, liver pâté (called májkrém or kenőmájas), bacon, salami, beef tongue, mortadella, disznósajt (head cheese), different Hungarian sausages or kolbász.[65] Even eggs, (fried, scrambled or boiled), French toast called bundás kenyér and vegetables (like peppers, bell peppers, tomatoes, radish, scallion and cucumber) are part of the Hungarian breakfast. Sometimes breakfast is a cup of milk, tea or coffee with pastries, bread rolls or crescent-shaped bread (kifli), toast, pastries with different fillings (sweet and salty as well), butter, jam or honey and a bun or a strudel Hungarian cuisine,[66] or cereal like muesli and perhaps fruit.
The traditional breakfast in Italy simply consists of a caffelatte (hot coffee with milk) with bread or rolls, butter and jam — known as prima colazione or just colazione. Fette biscottate (a cookie-like hard bread often eaten with hazelnut chocolate spread or butter and jam) and biscotti (cookies) are commonly eaten. Hot coffee may be sometime replaced by hot tea, depending on personal taste. Children often drink hot chocolate, plain milk, hot milk with barley coffee, or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino and cornetto (frothed hot milk with coffee, and a pastry).[67] It is very common for Italians to have a quick breakfast snack during the morning (typically a panino, or bread roll).
Typical Latvian breakfast usually consists of open sandwiches with toppings made of vegetables, fish, eggs or cheese. Just like Finland it is often buttered with margarine. Curd mixed with vegetables and salt as well as other sour milk products are very popular as well. Very often light oat porridge is eaten too.[68] In general light, sour and salty tasting food is common for morning meal. Latvians usually drink coffee for breakfast.
On the island of Malta, breakfast integrates both British and continental elements. Usually the Maltese start their day with a bowl of cereal mixed with milk, sometimes with a cup of coffee or tea. Marmalade/jams or even chocolate spreads are also common on bread or toast. Today cereal bars are also becoming a common type of breakfast on the island. The traditional English breakfast of eggs, sausages and fried bacon was also popular among the Maltese, especially on Sundays, due to the strong British influence on the island but this has diminished almost completely, as locals have rediscovered a more Mediterranean and continental diet over the recent years. Hotels usually serve both a continental as well as a full English breakfast. Prayers are often said before breakfast in order to bless the meal.[69]
For "breakfast" the Dutch typically eat sliced bread with butter or margarine and three choices of toppings: dairy products (numerous variations of cheese), a variety of cured and sliced meats, or sweet or semi-sweet products such as jam, syrup (from sugar beets or fruit), honey, Kokosbrood (a coconut product that is served thinly sliced like sliced cheese) or peanut butter. Another type of sweet toppings are the chocolate toppings; the Dutch have chocolate toppings in all variations: hagelslag (chocolate sprinkles), chocoladevlokken (chocolate flakes) (both typically Dutch), and chocoladepasta (chocolate spread).[70] Tea, dripolator coffee, milk, and juice are the most popular breakfast beverages. Breakfast may also include raisin bread and fried or boiled eggs. On special occasions, such as Easter, Christmas, Mother's Day etc., breakfast is usually the same, but with a wider range of choices (i.e. premium cheeses, special ham, hot buns, croissants etc.).
A 2012 opinion poll concluded that the Dutch believe that breakfast should be a more important meal than it is and that more time should be spent on it; almost three quarters of those polled ate their sandwiches in less than fifteen minutes, and blame for an all-too quick breakfast was placed on "fast" breakfast products. A perfect "weekend breakfast" for the Dutch contained coffee or tea, fresh-baked bread rolls (and croissants), and a boiled egg. The poll also concluded that men are more interested than women in having breakfast with their partner.[71]
80% of Norwegians eat breakfast daily, mostly at home. The most common breakfast is open sandwiches, often whole wheat bread, with cheese like brunost and Norvegia, cold cuts,[72] leverpostei, jam etc. Common drinks are water, coffee, milk and juice. Another common breakfast is breakfast cereals like corn flakes eaten with milk, kulturmelk or yogurt. Whole-grain porridges with regular milk or butter are popular. More ample breakfasts may include fish, cheese, eggs, bacon, breads, hot and cold cereals eaten in various combinations.[68]
The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage kielbasa, tomatoes, Swiss cheese, and sliced pickles. Twaróg, a Polish cheese, is the breakfast classic and comes in many forms. Twaróg can be eaten plain, with salt, sugar, or honey, or it can be mixed with chives into a cream cheese-like spread. Eggs are served often as the main breakfast item, mostly soft-boiled or scrambled. For a quick winter breakfast, hot oatmeal, to which cocoa is sometimes added, is often served. Jam spreads are popular for a quick breakfast, including plum, raspberry, and black or red currant spreads. Breakfast drinks include coffee, milk, hot cocoa, or tea. Traditionally, the Poles avoid heavy-cooked foods for breakfast.[73] For the most part, one will not see fried meats or potatoes in a classic Polish breakfast. Emphasis is placed on a large variety of foods to satisfy everyone at the breakfast table.
Traditional Russian breakfast are concentrated on kashas, or porridges - the most important staple in Russian nutritional culture, with buckwheat and oat, as well as semolina, serving as the three most important bases of such dishes, usually cooked on water or milk, as well as consumed with or without milk. Breakfast foods also include pancakes or oladushki.[74] Oladushki are made from flour and rise on yeast. Blini, or crepes, are also popular for breakfast and are also made with flour, but without the yeast. Sirniki, is a cheese form of pancake. Sirniki are made of tvorog (quark cheese), which can be eaten separately with honey for breakfast. Also, a popular dish is buterbrod, open sandwiches with cold cuts and cheeses.[75]
In Serbia domestic breakfast may include: eggs in different forms (e.g. omelet with bacon, onion and feta cheese), canned fish or opened sandwiches with prosciutto or ham, feta cheese and salad (e.g. pickles). Different types of pies and pastry with various filings (e.g. Proja, Gibanica, Burek) are also served as the main dish.[58] Yogurt and coffee are preferred breakfast drinks. In the past it was a custom to drink Sljivovica before breakfast and after that Slatko with water.
Southeastern Europe[edit]
Bulgaria, Serbia, Bosnia, Montenegro, Macedonia, parts of Croatia. Breakfast usually consists of various kinds of savory or sweet pastry, with cheese, meat or jam filling. The most typical breakfast consists of two slices of burek and a glass of yogurt.[76] Breakfast also often consists of open sandwiches. The sandwich is buttered (with margarine), with toppings such as prosciutto and yellow cheese.
In Central Spain there is an special breakfast 'known as chocolate con churros — hot chocolate with Spanish-style fritters, which are extruded sticks of doughnut-like dough with a star-shaped profile covered in sugar. The chocolate drink is made very thick and sweet. In Madrid, churros are somewhat smaller and shaped like a charity ribbon. This meal is normally served in cafeterías but it is not a regular or usual breakfast at Madrid homes. The usual one is the same as in the rest of Spain: coffee with milk, orange juice, biscuits or toasts, with butter and jam. In the North, East and West it is more common to have a cup of coffee (usually with milk) and a toast with a choice of olive oil and salt, tomato and olive oil, butter, jam, pâté, jamón serrano (cured ham), and other options like sobrasada (a raw cured spiced sausage that is easy to spread),[77] and in Andalucia, pringá. Freshly squeezed orange juice is widely available in most places as an alternative for coffee. The breakfast is not often larger than these two items, because usually in late morning there is a break known as almuerzo when there is a snack. Sometimes, toast is replaced with galletas (a type of cookies made with flour, sugar, oil and vanilla flavour), magdalenas (a Spanish version of the French madeleine made with oil instead of butter) or buns.
Breakfast in Sweden is generally an open sandwich made of a large amount of different types of soft bread or crisp bread, cold cuts, caviar, cheese, cottage cheese, cream cheese, eggs, scrambled or boiled, pâté (leverpastej) with pickled cucumber, tomatoes or cucumber, or a toast with marmalade or maybe honey, juices, coffee, hot chocolate or tea. Breakfast cereals or muesli with milk, yogurt or filmjölk, currants and fruits are popular or warm whole-grain porridge with milk and jam (for example lingonberry jam).[78] Bilberry-soup (blåbärssoppa) and rose hip soup are also possible breakfast alternatives.
Swiss breakfasts are often similar to those eaten in neighboring countries. A notable breakfast food of Swiss origin, now found throughout Europe, is muesli[79] (Birchermüesli in Swiss German), introduced in 1900 by Maximilian Bircher-Benner for patients in his hospital.
In Turkish cuisine, a typical breakfast consists of bread, cheese (beyaz peynir, kaşar etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak. Sucuk (spicy Turkish sausage), pastırma, börek, simit, poğaça and soups are eaten as a morning meal in Turkey. A common Turkish speciality for breakfast is called menemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Various soups (çorba) are also very common and traditional for Turkish breakfast; mainly chicken broth, lentil soup and a national delicatesy tarhana soup (Turkish cereal food consisting of flour yogurt and vegetables fermented then dried; it is consumed as a soup by mixing it with stock or water) are most well known soups. Tripe soup, trotter soup, sheep's head soup are also traditionally very common all over the Turkey for breakfast. The Turkish word for breakfast, kahvaltı, means "before coffee," (kahve, 'coffee'; altı, 'under').,[80] but since after the First World War, during which the Ottoman Empire lost its coffee-producing territories, tea has displaced coffee as the everyday hot drink in Turkey.
United Kingdom and Ireland[edit]
In the United Kingdom, the classic breakfast has been the "full breakfast", which involves fried egg, scrambled egg or poached egg with bacon and sausages, usually with mushrooms, tomatoes, baked beans, fried bread, Black pudding or white pudding and toast. It is possible, however, to cook a healthy and nutritious version by grilling the protein and using poached, rather than fried, eggs, and variations based on one egg, one protein and toast abound. The "full Scottish breakfast" tends to omit pork sausages and have beef sausages instead. At its most extensive it consists of eggs, square sausage, fried dumpling, potato scone, tomato, mushrooms, bacon beef links and fried bread.
Another traditional British breakfast consists of porridge. Before the arrival of American-style breakfast cereals, dried bread soaked in hot milk or tea and porridge (boiled oats) was the common daily breakfast, while leftover vegetables (namely cabbage) and potatoes that hadn't been eaten the night before were often served re-fried; which became 'bubble-and-squeak'.[81] Traditionally, breakfast would be served with a small amount of fruit, such as a slice of orange, believed to prevent the onset of scurvy.[82] Also traditional, but now less popular breakfasts included fish in the form of kippers (smoked herring) with poached egg and toast, and kedgeree (a Scoto-Indian smoked haddock, egg and rice dish originating in Colonial India). Most British breakfasts are consumed with tea, coffee or fruit juice.[81]
In the contemporary UK&I, a weekday breakfast may involve a cereal dish, such as muesli, porridge or cereal, or toast spread with jam or marmalade. Tea and coffee remain equally popular accompaniments.
In Old English, breakfast was known as morgenmete, meaning "morning meal".[3]
Hotels in the United Kingdom and Ireland[edit]
A continental breakfast normally consists of slices of cheese and cold meat, cereal, fruit and drinks like coffee, tea or fruit juices.[83] Although this is the traditional breakfast in parts of continental Europe, elsewhere these breakfasts are common only in the hospitality sector (particularly in economy and limited service hotels with no restaurant, as they require little preparation).
Hotel continental breakfasts may also feature several other things including starchy foods such as pastries,[84] croissants, yogurts, cereals as well as the general bread/toast with butter/jam/marmalade. .
Breakfast in urban areas traditionally consisted of café con leche that was sweetened and included a pinch of salt. Toasted buttered Cuban bread, cut into lengths, was dunked in the coffee. In rural Cuba, farmers ate roasted pork, beans and white rice, café con leche and cuajada sweetened with caramel.[85]
Dominican Republic[edit]
In the Dominican Republic, breakfast varies depending on the region. In the interior of the island it is accustomed to have breakfast with a side of vegetables, the green plantain or cooking plantain being the most popular. It is served boiled or mashed known as Mangú (dish). In the capital, breakfast is more light. It includes coffee with milk or hot chocolate, along with bread, butter and cheese. Normally accompanied by orange juice and other juices of fruits typical to the region. Milk punch (milk, egg, nutmeg and malt) boiled eggs with "harina de negrito" or some other type of cornstarch. Traditional breakfast bread is a water based bread.[86]
A Jamaican breakfast includes ackee and saltfish, seasoned callaloo, boiled green bananas, and fried dumplings.[87]
North America[edit]
A traditional Mexican breakfast consists of eggs prepared in different ways (like Huevos Rancheros), accompanied by beans with chile and tortillas. Also very traditional, Chilaquiles (pieces of corn tortilla with a cheese and chile sauce) and "entomatadas" (a variation of the spicy enchiladas.) [88]
United States and Canada[edit]
Breakfast will often consist of either a cereal-based dish or an egg-based dish. However, pancakes, waffles, and variants of the full breakfast and continental breakfast are also prevalent. Coffee is the most common breakfast beverage amongst adults, but is not popular with children. Tea is also widely consumed in Canada during breakfast. Orange juice and, to a lesser extent, pineapple or apple juice, are consumed by people of all ages. In the United States, 65% of coffee is drunk during breakfast hours.[89] Milk is also widely consumed, drunk either plain or prepared with various flavorings, such as chocolate or strawberry. The average starting time for breakfasts has been found to be at 8:12 a.m. This varies from 8:08 a.m. in the South to 8:17 a.m. in the West.[90]
In the Southeastern United States, grits, and biscuits with white gravy are popularly eaten at breakfast.[91]
In many regions around the country, particularly those with large Jewish populations, the bagel, a ring-shaped bread product, is a common breakfast item. A bagel is often topped with seeds, such as sesame or poppy, or other spiced toppings, and is traditionally served sliced in half and spread with butter or cream cheese.
Central America[edit]
In Panama, breakfast is a heavy meal, especially in the interior of the country where hard labor requires it. It always includes black coffee (tinto) or with milk called (pintado) with any of these sides: corn tortillas, traditional white cheese (or queso del pais), another type of tortillas or "torrejas" made of wheat flower known as "hojaldres." Another traditional breakfast side is "bollo" made out of either corn, white corn, or coconut that is wrapped in corn leaves and "preña'o" (meaning with child) that means it's filled with some type of meat.
As protein, a large serving of beef liver with onion, scrambled or fried eggs, beef stew or "tasajo" (a type of beef jerky), pork rinds and different kind of sausages like "chorizo" or "morcilla" are the most popular. These are also accompanied by: slices of green plantain or cooking plantain, "patacones" (double fried plantain), "carimañolas" (yuca filled with meat), as well as different bread pastries both savory and sweet. These large breakfasts are normally reserved for special occasions while everyday breakfasts consist of more traditional food from the west like toast, ham, cheese, jam etc.
It is important to mention that the prolonged US presence has also influenced urban areas of Panama by introducing meals like cereal with milk as well as pancakes with syrup as traditional breakfast meals.[92]
Costa Rica[edit]
In Costa Rica the most common breakfast is called "gallo pinto," which basically is made up of rice and beans (red or black) previously cooked. Sautéed in a pan with chile, onions, culantro (an herb typical to the region) and bean stock for color. It is accompanied with fried egg, cheese and fried plantain or cooking plantain. Black coffee as well as with milk are traditional drinks. As this is the most common breakfast of the country, in Limón Province they prepare gallo pinto with coconut milk instead.
Another popular breakfast food is the "chorreadas" which are basically savory sweet corn pancakes; they are usually accompanied with cheese or a type of sour cream called "natilla".[93]
In Nicaragua the typical breakfast consists of "gallo pinto" (national dish made out of red beans and rice), eggs, cheese, corn tortillas and sweet plantains. Meals are normally accompanied by different juices and coffee.[94]
In Guatemala, breakfast consists of one or two eggs either fried, scrambled or boiled accompanied by baked/fried beans with coffee. With this comes fresh cream, fresh cheese and fried plantains (or cooking plantain). It is common to add hot sauce made out of "chiltepes" (a type of pepper). They are prepared raw or boiled, then they are grounded with some vinegar, chopped onions and chopped cilantro to make the hot sauce. A traditional egg dish prepared with both green and red sauces is called "huevos divorciados." In the eastern part of the country, specifically in Zacapa you can find "huevos a caballo" or (eggs on a horse) which is basically two fried eggs over roasted steak.
Other types of breakfast include milk cereals. The most common drinks are orange juice or other fruits, milk, atol (a milk pudding with chocolate) and corn starch. The coffee is normally served with sweet bread also called "pan de manteca" (or butter bread). [95]
In Honduras it is typical to start the day with homemade bread, with coffee or a glass of milk. Then, a plate of food with beans, alongside eggs that can be scrambled or sunny side up, slivers of fried plantain (or cooking plantain), corn, tortillas, cheese and butter. Versions of egg preparation vary: "estrellados" which consists of just cracking the shell, in "torta" or omelette (beaten with some salt), scrambled or boiled. Another typical breakfast are the baleadas and tortillas with cheese; sometimes they are fried together with cheese in between.
In the "garífuna" culture, coffee is accompanied by "mínimo" bread (banana bread) or coconut bread. [96]
Australia and New Zealand[edit]
Prior to the Second World War and the widespread adoption of household refrigerators, the traditional Australian breakfast consisted of grilled steaks and fried eggs, mainly because of the ready availability of beefsteak during that period. While very few Australians today would recall this breakfast format, the steak-and-eggs breakfast has survived as the customary pre-landing breakfast of the United States Marine Corps, due to the Marines having copied it from Australian soldiers when the two countries campaigned together during the Pacific War.[97][98]
The majority of urban Australians eat commercially prepared cereal with pasteurised milk or yogurt and toast with preserves such as marmalade or vegemite[99] for breakfast.[100] Two of the most common cereals are cornflakes and a type of biscuit made from wheat, called Weet-bix. Fruit is also common at breakfast, either on the cereal or eaten separately. While not unusual, a cooked breakfast is more likely to be eaten in the weekends or on special occasions either at home or at a cafe.[101] A cooked breakfast can include sausage, bacon, breakfast steaks, mushrooms, tomato, hash browns and pancakes, similar to both the British and American cooked breakfast. Breakfast habits differ more between age groups or families than between cities.[102]
Breakfast in New Zealand is very similar to the Australian breakfast. The range of processed breakfast cereals is vast and children are more likely to eat those that contain added sugar.[103] New Zealanders, particularly in winter, are likely to eat a hot oat cereal called "porridge". Porridge is typically served with milk, sugar, fruit or yogurt. Sliced bread which has been toasted and topped with preserves or spreads is a common alternative breakfast. Eating breakfast at a restaurant was unheard of until the 1990s, however cafes which serve breakfast until midday or all day are now common.[104] The Big Breakfast is the main item at cafes, which is similar to the British cooked breakfast, except that it seldom includes black pudding. Other common menu items are: eggs done how you like, eggs benedict, beans on toast, pancakes, cereal and yogurt, and smoothies. Breakfast nearly always includes coffee, tea or both, with children drinking milk either on their cereal, in a glass or hot milo. Recent concern has been raised about the cost of milk and some families being unable to afford it.[105]
New Zealand chains of the fast food franchise McDonald's offer a "kiwi big breakfast" which includes two sausages, hash brown, scrambled eggs, toasted muffin and choice of a small Filter coffee, Hot chocolate or tea.[106] Some NGOs and charities, such as the New Zealand Red Cross, provide breakfast to underclass primary school children.[107] Survey results released in 2013 claim that nearly half of all New Zealanders skip breakfast at least once a week with almost a third of those skipping breakfast up to three times a week.[108]
In ethnically Fijian villages, breakfast often centers on tea served with milk and sugar, and food made out of flour: tovoi or babakau (a type of fried dough), pancakes, bread or biscuits with butter.[109] Sometimes a starch, such as cassava, taro in coconut milk, or rice, is served instead. Leftover fish or meat from the previous night's meal may be served as well.[110] Tea made from lemon leaves (called draunimoli)[109] and fruits such as pineapple, banana, papaya, plantain, and watermelon are also occasionally served.[111] In urban households, tea and cereals are often consumed.[109] Breakfast foods eaten by Fiji Indians often include a vegetable curry with roti and sometimes differ from the above.[109] Fijians living in Rotuma sometimes eat nuqa fish in tarotaro (fermented coconut yogurt), with fresh tropical fruits.[111]
Foods and dishes[edit]
A croissant, served mainly in France and Western Europe.
A full English breakfast with scrambled eggs, sausage, black pudding, bacon, mushrooms, baked beans, hash browns, and half a tomato
A traditional Japanese breakfast for a tourist at Buddhist temple Chion-in. Rice, Japanese pickles (umeboshi and takuan), a slice of grilled salmon, egg, nori, some vegetable; perhaps a kind of いんげん (Phaseolus vulgaris) with sesame powder
A breakfast consisting of a novelty-stamped waffle, cantaloupe melon slices, grapes, and butter. Photo taken in Currier House of Harvard College
idli and sambar - a south Indian breakfast
See also[edit]
- ^ The World Bank wrote that a progressive elimination of imported coffee seems common in poorer areas of Senegal as a result of the global recession of 2009: a Senegalese a restaurant owner stated, "We weren't used to consume [sic] the Tuba Coffee for breakfast, but since the crisis people drink it a lot, also children."
- ^ "breakfast - definition of breakfast by the Free Online Dictionary, Thesaurus and Encyclopedia". Thefreedictionary.com. Retrieved 28 March 2012.
- ^ www
.vatican .va /archive /ccc _css /archive /catechism /p2s2c1a3 .htm - ^ a b "Breakfast". Etymonline.com. Retrieved 2 February 2013.
- ^ "History of breakfast". Retrieved 21 April 2011.
- ^ "Why is breakfast the most important meal of the day?". Mayo Clinic. Retrieved 3 June 2009.
- ^ "Breakfast is 'most important meal'". BBC. 7 March 2003. Retrieved 3 June 2009.
- ^ "Breakfast linked to 'healthy heart'". BBC News (Circulation). 23 July 2013. Retrieved 23 July 2013.
- ^ "Is Skipping Breakfast Bad for You". Retrieved 17 February 2010.
- ^ Nasir Uddin Akif. "Going Bed Late Night and Skipping Your Early Morning Meal?". Voices.yahoo.com. Archived from the original on 9 April 2014. Retrieved 23 August 2014.
- ^ "Breakfast In Africa". mrbreakfast.com. Retrieved 31 August 2010.
- ^ "Africa :: Nigeria". cia.gov.
- ^ Dosti, Rose (25 February 1988). "Nigerian Bean Cakes Make a Hearty Breakfast". Los Angeles Times. Retrieved 15 January 2012.
- ^ "Foods and Drinks". Motherland Nigeria. Retrieved 15 January 2012.
- ^ Heltberg, Rasmus; Hossain, Naomi; Reva, Anna, eds. (2012). Living Through Crises: How the Food, Fuel, and Financial Shocks Affect the Poor. New Frontiers of Social Policy. Washington, DC: World Bank. p. 223. doi:10.1596/978-0-8213-8940-9. ISBN 978-0-8213-8940-9. OCLC 769421434. Retrieved 4 January 2013.
- ^ Cherruau, Pierre. Reportage: Le café Touba fait battre les coeurs, PressAfrik, Dakar, 25 November 2009. Retrieved on 21 November 2012. (French)
- ^ Mayer, Julie. "Breakfast in Ouakam, Dakar, Senegal", 22 July 2011. Retrieved on 21 November 2012. (French) (English)
- ^ "A taste of Senegal: exotic and tantalizing,..", Prepared Foods, May 2008
- ^ Abdullahi, pp.111-114.
- ^ Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.
- ^ Little Business Women
- ^ "Porridge". Retrieved 27 March 2014.
- ^ "Katogo". Monitor News paper. Retrieved 27 March 2014.
- ^ a b c d Kong, Foong Ling; Ming Tsai; Chiong Liew (2002). The Food of Asia. Tuttle Publishing. p. 24. ISBN 978-0-7946-0146-1.
- ^ Lane, Jo (28 February 2012). "A taste of Yangon: 6 must-try Burmese dishes". Travel Wire Asia (Hybrid News Limited). Retrieved 29 April 2012.
- ^ Tin Cho Chaw (22 May 2009). "burmese paratha". Retrieved 29 April 2012.
- ^ Köllner, Helmut; Axel Bruns (1998). Myanmar (Burma). Hunter Publishing. p. 215.
- ^ "Chinese Cuisine". Retrieved 28 June 2012.
- ^ "Cha chaan teng cheat sheet: What to order at the most popular eateries in Hong Kong". travel.cnn.com. Retrieved 30 December 2013.
- ^ "A Taste of Chinese Breakfast". Retrieved 28 June 2012.
- ^ a b c d e f g h i Ashkenazi, Michael; Jacob, Jeanne (2003). Food culture in Japan. Books.google.co.jp. pp. 119–120. Retrieved 29 June 2012.
- ^ a b Akiyama, Nobuo; Akiyama, Carol (999). Learn Japanese (Nihongo): the fast and fun way. Books.google.co.jp. p. 123. Retrieved 29 June 2012.
- ^ "About". Retrieved 2 December 2013.
- ^ "Indian Breakfast Menu". Retrieved 12 January 2013.
- ^ a b Regional Indian Recipes. Jaico Publishing House, 1970. ISBN 978-81-7224-035-6.
- ^ "Njavara(Navara) rice puttu". Retrieved 9 December 2013.
- ^ "North Indian Breakfast Menu items" (PDF). Retrieved 6 February 2013.
- ^ "Types of Parathas". Retrieved 6 February 2013.
- ^ "North Indian breakfast menu items". Retrieved 6 February 2013.
- ^ "Poha". Retrieved 6 February 2013.
- ^ http://www.rice-n-curry.com/index.php?option=com_content&view=article&id=103:chire-bhaja-or-fried-flaked-rice&catid=9:weekdays&Itemid=14
- ^ "Dhoklas gujarati breakfast". Retrieved 6 February 2013.
- ^ "Khakhras Gujarati breakfast".
- ^ "Methi Thepla of Gujarat". Retrieved 6 February 2013.
- ^ "Thalipeeth". Retrieved 15 December 2014.
- ^ "Pakaplog". Pinoy Slang. Retrieved 12 November 2008.
- ^ a b Special Events (18 July 2013). "The Art of Moroccan Cuisine - Cooking Classes in Morocco | Fes Cooking and Cultural Tours". Fescooking.com. Retrieved 23 August 2014.
- ^ Lamborn, Sanam (9 August 2010). "Traditional Persian Breakfast". My Persian Kitchen. Retrieved 6 November 2014.
- ^ a b c Torgerson, Dial (6 September 1979). "Israeli Breakfast ... is being replaced by the continental breakfast: coffee and a roll". Sarasota Herald-Tribune (Sarasota). pp. 8–CF. Retrieved 7 April 2013.
- ^ a b c Stern, Bonnie (1 October 2005). "48 hours in Jerusalem". Nanaimo Daily News (Nanaimo). Retrieved 7 April 2013.
- ^ a b c Dubois, Jill; Rosh, Mair. Cultures of the World: Israel. Singapore: Marshall Cavendish. p. 122. ISBN 9780761416692.
- ^ a b Marks, Gil (2010). Encyclopedia of Jewish Food. Boston: Houghton Mifflin Harcourt. ISBN 9780544186316.
- ^ a b Armstrong, Alicia (25 May 1973). "Israeli Breakfast: Lox, Stock and Barrel". Milwaukee Journal (Milwaukee). p. 9. Retrieved 7 April 2012.
- ^ a b c "Typical Israeli Breakfast: Bountiful". CBSNews.com (New York City). 6 November 2009.
- ^ Sutton, Horace (10 April 1955). "Big Breakfasts For Bible Land: Land of milk and honey also serves herring, carrots, olives in the a.m.". St. Petersburg Times (St. Petersburg, Florida). Retrieved 7 April 2013.
- ^ a b Deane, Daniela (10 August 2012). "Smart Mouth: The delectable nature of Israeli breakfast". Washington Post (Washington, DC). Retrieved 7 April 2013.
- ^ "Continental Breakfast".
- ^ Hartsell, Carol (1 November 2013). "Key And Peele's 'Continental Breakfast' Might Be The Best Thing That's Ever Happened To Us". huffingtonpost.com.
- ^ a b Slavic Cuisine ISBN 9781156606315
- ^ "Danish Food Culture: Breakfast". Denmark.dk. Retrieved 28 February 2009.[dead link]
- ^ www.vesijalanjalki.org: liha
- ^ Escoffier, Georges Auguste (2002). Escoffier: The Complete Guide to the Art of Modern Cookery. New York: John Wiley and Sons. pp. Foreword. ISBN 978-0-471-29016-2.
- ^ Austrian Cooking and Baking, Gretel Beer, IBSN9780486232201
- ^ Do we Greeks eat breakfast? Eleftherotypia newspaper
- ^ "Hidden milk shop in Athens(in Greek)" (in Greek). Dailysecret.com. Retrieved 28 March 2012.
- ^ Gundel's Hungarian Cookbook, Karoly Gundel, page34
- ^ József Venesz ISBN 963-13-0219-9: Corvina Press 1977.
- ^ The Silver Spoon ISBN 88-7212-223-6, 1997 ed.
- ^ a b And the New Scandinavian Cuisine Marcus Samuelsson ISBN 0618109412
- ^ Darmanin, Francis. A Guide To Maltese Cooking. Malta: Jumbo Productions. p. 14. ISBN 99909-79-00-6.
- ^ Wintle, Michael (2006). "Diet and Modernization in The Netherlands During the Nineteenth and Early Twentieth Centuries". In Thomas M. Wilson. Food, Drink and Identity in Europe. Rodopi. pp. 63–84. ISBN 9789042020863. Retrieved 28 December 2012.
- ^ "Nederland wil ontbijt terug op de kaart" (in Dutch). Nu.nl. 16 October 2012. Retrieved 6 November 2013.
- ^ Vil bevare brødskiven på frokostbordet Byavisen.net (Norwegian)
- ^ Polish Cooking Marianna Olszewska Heberle Penguin 2005 ISBN 9781440624759
- ^ Iosebashvili, Irakli (4 December 2009). "Russia's national cuisine: Oladi pancakes". The Daily Telegraph (London).
- ^ The Gastronomical Me
- ^ Molokhovets, Elena (1998). Classic Russian Cooking. Indiana University Press. p. 331.
- ^ Unesco, The Mediterranean diet
- ^ Rutiga kokboken, 2002, IBSN 91-534-1950-2
- ^ Albert Wirz Doktor Birchers neue Weltordnung. Das Müesli als Stabilitätsfaktor NZZ Folio 04/97
- ^ "Coffee Drinking Habits in Turkey". Lexio Philes. 24 September 2008. Retrieved 12 December 2013.
- ^ a b Caroline Conran, Traditional Cooking (British Cookery)1978 IBSN 0233 97053 3
- ^ Dr E. J. C. Kendall, (1955) Scurvy during some British polar expeditions, 1875–1917 Polar Record, 7 , pp 467-485
- ^ "Sample Continental Breakfast Menu". The Metropolitan Museum of Art. Retrieved 21 September 2012.
- ^ "Difference between Continental and English breakfast". Travelwebdir.com. 8 October 2007. Retrieved 28 March 2012.
- ^ Grupo 2: — Span201.002 – Patterson[dead link]
- ^ Wikipedia Article. "Desayuno".
- ^ Deborah S. Hartz Authentic Jamaican breakfast 1 August 1991 Ocala Star-Banner page 44
- ^ "Desayunos típicos alrededor del mundo". Retrieved 5 February 2014.
- ^ "Specialty Coffee Statistics". e-importz.com. Retrieved 25 March 2012.
- ^ When is dinner?
- ^ Charles L., Cutler (2002). Tracks that speak: the legacy of Native American words in North American culture. USA: Houghton Mifflin. p. 28. ISBN 0-618-06510-5. Retrieved 26 September 2012.
- ^ Wikipedia Article. "Desayuno".
- ^ Wikipedia Article. "Desayuno". Retrieved 6 February 2014.
- ^ Hubbard, Kirsten. "Nicaragua Food and Drink". Retrieved 6 February 2014.
- ^ Wikipedia Article. "Desayuno". Retrieved 6 February 2014.
- ^ Wikipedia Article. "Desayuno". Retrieved 6 February 2014.
- ^ "Steak and Eggs Landing Party Breakfast at Monroe VFW hall - MonroeTalks.com calendar, powered by Helios Calendar". Monroetalks.com. 24 March 2012. Retrieved 29 June 2012.
- ^ Terranova, a Remembrance - Steven J. Morabito - Google Books. Books.google.com.au. 16 December 2008. Retrieved 29 June 2012.
- ^ "Vegemite". About-australia-shop.com. Retrieved 28 March 2012.
- ^ Australia. Lonely Planet. 2004. p. 72. ISBN 1-74059-447-9.
- ^ "What Do Australians Eat? Discover Australia Favorite Foods". Start-a-new-life-in-australia.com. Retrieved 28 March 2012.
- ^ "What Australians eat for breakfast: an analysis of data from the 1995 National Nutrition Survey". Retrieved 29 June 2012.
- ^ "Report Shows Eating Breakfast Helps Children's Adademic Performance" (PDF). Retrieved 29 June 2012.
- ^ New Zealand. Lonely Planet. 2002. p. 79. ISBN 1-74059-196-8.
- ^ "Fonterra takes fresh look at school milk - National - NZ Herald News". Nzherald.co.nz. 15 December 2011. Retrieved 28 March 2012.
- ^ kiwi big breakfast
- ^ Children offered breakfast to start school day Retrieved April 2013
- ^ Back to work, back to school…back to breakfast!
- ^ a b c d A. A. J. Jansen; Susan Parkinson; A. F. S. Robertson, eds. (1990). Food and Nutrition in Fiji: Food production, composition, and intake. Suva, Fiji: Department of Nutrition and Dietetics, Fiji School of Medicine. pp. 180, 183, 196, 234 241, 242, 255, 263, 311. OCLC 180559487.
- ^ R. R. Nayacakalou (1972). Tradition and change in the Fijian village. South Pacific Social Sciences Association in association with the Institute of Pacific Studies. pp. 5, 146. OCLC 478256695.
- ^ a b Seeto, Lance (24 November 2013). "Weekend Food". The Fiji Times. p. 10.
Further reading[edit]
Rampersaud GC, Pereira MA, Girard BL, Adams J, Metzl JD (May 2005). "Breakfast habits, nutritional status, body weight, and academic performance in children and adolescents". J Am Diet Assoc 105 (5): 743–60; quiz 761–2. doi:10.1016/j.jada.2005.02.007. PMID 15883552.
External links[edit]
Wikimedia Commons has media related to Breakfast. |
Look up breakfast in Wiktionary, the free dictionary. |
Wikibooks Cookbook has a recipe/module on |


text:
by JustLuxe.com
City Guides >
What is to become of London? Some much needed revitalization, if city councilors can agree to ten renovation projects that will breathe fresh air into the aging city over the next two decades. Ranging from moving bus routes to transforming public gardens, the revitalization plans are a welcome kick start for a newer, slightly improve London.
Three years in the making, the downtown master plan is set to lay the foundation for ten transformational projects to make Londons core greener and more inviting.
Next week, city councillors will get their first look at the ambitious plan to reshape Londons downtown core over the next 20 years, but CTV London is getting a sneak peek.
The document is foundational, setting the city on the path to achieve its goals.
Sean Galloway, manager of Urban Design for the City of London, says There are real identified projects, most are on public land so these are things we can do as a city We can get to a place where downtown is the capital of cool, for London, southwestern Ontario and maybe the province.

subset: commoncrawl


text:
[Following is the official OnlineBookClub.org review of "First Lady Down" by Daniel A. Adams.]
First Lady Down by Daniel A. Adams gets the reader's attention with the novel's first line. It's hard to imagine a reader who would not be intrigued by the visual image the author paints of a sniper aiming to shoot the United States president as he speaks before a roaring crowd in Washington, D.C. When the sniper's bullet completely misses the President and instead destroys the First Lady's head, the intrigue intensifies. What follows is an interesting "cop-drama style" plot that pits good against evil in the search for the killer or killers, with enough twists and turns to make it worth working your way to the ending.
Adams does an excellent job of creating strong visual images as he draws the reader from one intense, rapid-action scene to the next. But the intensity at times overwhelms and the situations seem to be drawn from one television police drama or another. Flip randomly through a hard back copy of the book and you're likely to land on page containing a machine gun shootout or racing automobile aimed at the protagonist. Some readers might find this appealing and for those readers the book will please, but about halfway through the book I found myself speed-reading through what probably had been intended as the most exciting parts.
Adams has good writing skills and presents action well, but as a reader I never truly engaged with the book's rather clichéd characters. I was interested in the action and the plot, but not emotionally invested with the characters. I just did not care about the outcome when someone was shooting at someone else, and that probably explains why I tired of the action scenes.
The short, staccato delivery of sentences used in most of the action sequences made me feel as if I was mentally running "short of breath". When more than three or four or more very short sentences were used in sequence and repetitively, it made me start working through the writing faster and faster, effectively tiring me out. I was ready for the action to end, not out of concern for the endangered characters but just so I could take a mental breath from the intensity. Action scenes also seemed to include very long paragraphs, which heightened the intensity. Shorter paragraphs would help slow the reader down.
The book would make a great television or movie script, with actors who instilled more life into the characters, or added maybe a few unique quirks that would make the characters stand apart from the many similar personas often found in this type of novel.
Readers who enjoy a great deal of action might enjoy this book, but I like to get wrapped up in a book's characters to the point that I think about those characters when I'm no longer reading the book. That didn't happen for me with First Lady Down and that's why I have rated it a 2 out of 4. The writer has good ideas and excellent description of action, just needs to work on a few issues with intensity and character development.
Buy "First Lady Down" on Amazon


text:
Gear: HME CAT
HMECategory: | Apparatus |
Subcategory: | Trucks |
Average Rating: | (4 Votes) |
Description: | It took HME Ahrens-Fox to engineer and build a truck tough enough to be called the CAT TM, City Attack Truck. From its heavy duty HME chassis to the toughest body in the bussiness, the CATTM was designed for those departments that appreciate its low hose bed, enough space to hold all your EMS and firefighting equipment and features such as HME Ahrens-Fox exclusive Hydra TechnologyTM high efficency water delivery systems. If you need the most affordable, most maneuverable, most efficient and longest lasting pumper on the market today, the CATTM is right up your alley. Careful attention to detail has been addressed by HME Ahrens-Fox engineers on the CATTM body as evidenced by the stainless steel tread plate compartment overlays and the notched corner design that adds strength and allows recessed mounting of telescoping lights. The heart of the CATTM is the exclusive Hydra Technology water delivery system. The independent pump house allows the pump system to flex without distortion or cracking. With pumping capacities up to 2,250-GPM and foam system options, including the new MAD DOGTM CAFs system, the CATTM can be tailored to meet your firepower needs. |
Member Reviews
- Audioban1, Fri, 19 Oct 2007 14:37:41 UTC.
- 1st review
I have never seen this one on the streets. But it's very nice
- Flag as inappropriate
- FIRE25MAN, Thu, 24 Jul 2008 05:18:33 UTC.
great truck the town next to has one
- Flag as inappropriate
- sandy2501, Fri, 07 Aug 2009 13:35:39 UTC.
- Flag as inappropriate
- 211, Fri, 21 May 2010 21:23:14 UTC.
this my dept needs
- Flag as inappropriate


text:
I was invited by FoneClay to create an unique application.
FoneClay is a platform for customizing your mobile phone experience with your expression.
For this project I've created Mr Marvelous Pink which is my base for menu.
Mr Pink is completely built with vectors.
more on:
Bon Appétit!
if you want to download flyer templates, greeting cards and much more visit my site facebook.com / sr.arts porfavor click to like in like button!
Apr 18th, 2012 ReplyCongratulation!
Your art is very inspirational to all of us artists and at Shadowness we like to thank our amazing artists for all they do, to show our appreciation for you, your artwork has been featured in todays Daily Inspiration #376


text:
Orlando, Florida & Lady Liberty tour
Trip Start
Dec 27, 2010
Trip End
Where I stayed
From Washington took a bus back up to new york to climb the statue of liberty because it was booked out while we were there. It was amazing got to explore the island, looks so much bigger up close! we climbed 354 steps into the crown from a view of Manhattan and Brooklyn. The security to get up and onto the island was intense, so strict! worse than their airports.
After the climb we took a flight to Orlando in Florida where we spent a couple. There's heaps of theme parks there we visited a universal theme park call Islands of Adventure, heaps of wicked rides and 2 awesome roller coasters! We also explored the city which was relatively small. The weather is very humid, funny how quick we went from gloves and thermals to shorts and t-shirts!
The next day we set off on an almost 6 hour train to Miami, the very south of Florida.
Hope everyones well.
Much Love


text:
Introduced in 1956 as a replacement to the 100, Austin-Healey's second round of its big car debuted with a two inch longer wheelbase, two additional seats and a brand new 6-cylinder replacing the old Inline-4. The body was revamped with a more aggressive stance and the previously foldable windscreen was now fixed. The new 2639cc C-series motor came straight from the Austin Westminster sedan and initially produced 102 hp but was later upped to 117 in 1957 with a revision of the intake manifold. In November of 1957, production moved from Longbridge to the MG plant at Abingdon to accommodate increasing demands. Production of the 100/6 ended in 1959 with the introduction of the 3000.
We are very excited to offer this 1958 Austin-Healey 100/6 BN4 2+2 Roadster! Finished in a sporting combination of Colorado Red with Black Leather and contrasting red piping, this BN4 is a sight for sore eyes! In addition to an original, numbers matching motor and 4-speed manual transmission with Overdrive, this car is equipped with many extras: Dual chrome mirrors, Smiths gauges (oil/water, speedo/odo, tach, fuel), locking chrome gas cap, front/rear bumper guards, rubber Austin-Healey floor mats, Smiths heater and defroster, side curtains, full tonneau cover, Triplex laminated windscreen, seatbelts, Lucas Gold coil and stainless steel exhaust!
As Healey enthusiasts know, there were two batches of 100/6s built and this falls well into the first by virtue of the 52939 VIN and 563 body serial number. After being brought over, this 100/6 started life in Alabama but then moved to Georgia and finally Florida before making its way to our showroom. Despite having an older restoration, the car has been lovingly driven and enjoyed and remains fully functional to this day. All instrumentation and accessories work and the motor sounds triumphant with the stainless exhaust system. It has a beefy sound that onlookers won't soon forget! The paint and chrome are both very presentable. The transmission shifts wonderfully with no grinding in any gears and the overdrive has been recently serviced and is fully functional! The supple leather interior looks to have been redyed recently and shows very well! Complete with the car are jack and crank, as well as cloth-covered wiring for the 12V conversion. As a result, the car has increased starting capacity and brighter headlights. We would love to be able to answer any additional question you may have on this Healey; please don't hesitate to ask! Thanks for looking!
Price: $59,900


text:
The Edmunds TCO® estimated monthly insurance payment for a 2009 Subaru Legacy Sedan in VA is:
Get Instant Pricing with Edmunds Price Promise℠
1Look for "Special Offers" on a specific car
2Get your upfront, locked-in price from the dealer
3Go to the dealership to buy your car with no haggle
3.0R Sedan (3.0L 6-cyl. AWD 5-speed Automatic)
2009 Subaru Legacy Sedan 3.0R 4dr Sedan AWD (3.0L 6cyl 5A)
I bought my Legacy 3.0R used with 13400 miles.
This is my commuter car.
Its a blast to drive with great acceleration and braking.
I wish there was a little less body roll but overall very sporty ride. Maybe if I upgrade the roll and strut bars.
I love the black cloth and silver trim.
I upgraded to a bluetooth pioneer radio and the factory Harmon Kardon sounds much better than the stock unit not that the stocker is bad.
The gas mileage isnt great but I knew what I was getting into before I bought it.
The back seat is a little tight for adults but we own a SUV if we need to haul passengers.
Read the full review
2009 Subaru Legacy Sedan 3.0R 4dr Sedan AWD (3.0L 6cyl 5A)
This car suit my needs well. 4DR sedan with AWD, enough power, comfortable ride. It has all the features that I need, plus a moon roof that I did not really need (standard on 3.0R). All that for around $25k price tag was acceptable. I don't make much use of SI drive. I leave it on Sport mode, and take it easy on the throttle instead of making the computer do it for me. That way, I get fuel economy and throttle response also when needed. The MPG gauge does not show much of a difference unless I use low gear acceleration with Sport mode. Score of 6 for fuel economy is fair. Any worse then 17 city and 24 highway then I would not have considered this car, and the estimate seems accurate.
Read the full review
This is the estimated average annual insurance premium being charged in your state. The premium has been determined based on annual premium data for defined coverages (liability, comprehensive and collision) from a major insurer.
While this information is specific to vehicle make, model, model year and body type, your personal information is not taken into consideration and could greatly alter the actual premium quoted by an insurer. Factors that will affect your rate include your age, marital status, credit history, driving record, and the garaging address of your vehicle.
The Edmunds TCO® estimated monthly insurance payment for a 2009 Subaru Legacy Sedan in VA is:
See which cars and trucks our editors recommend
Write a review and rate your own car.
Help | About Us | Contact Us | Careers | Affiliate Program | Dealer Center | Privacy Statement | Visitor Agreement | Membership Agreement
Your Ad Choices | Site Map | Glossary | Mobile | Developers
Follow Edmunds
© Edmunds.com, Inc.
† Edmunds.com received the highest numerical score in the proprietary J.D. Power 2014 Third-Party Automotive Website Evaluation Study℠. Results based on responses from 3,381 responses, measuring 14 companies and measures third-party automotive website usefulness among new and used vehicle shoppers. Proprietary study results are based on experiences and perceptions of owners surveyed from January 2014. Your experiences may vary. Visit jdpower.com.


text:
To: | <linux-origin@xxxxxxxxxxx> |
Subject: | I've got something you have to see |
From: | <stefano.dellarocca@xxxxxxxxxxxxxxxxx> |
Date: | Sat, 13 Oct 2007 12:03:10 -0500 |
Sender: | linux-origin-bounce@xxxxxxxxxxx |
Physical Property Holdings Takes New Direction. Physical Property Holdings Inc. PPYH $0.25 Last week PPYH changed its direction, and intent to move on the Hong Kong Real Estate Market. Moving fast and furious, they have been acquiring a number of high profile properties already. Give your broker a ring and get him going on PPYH. |
<Prev in Thread] | Current Thread | [Next in Thread> |
Previous by Date: | Did you see this?, yamazaki |
Next by Date: | Lets get ready to go, bshoresn |
Previous by Thread: | Did you see this?, yamazaki |
Next by Thread: | Lets get ready to go, bshoresn |
Indexes: | [Date] [Thread] [Top] [All Lists] |


text:
HD Vision Night Wraparounds
Night Vision Glasses Features:
HD Vision Night Wraparounds Glasses feature lightweight, impact-resistant HD lenses that greatly reduce glare while enhancing the color and clarity of your view. Our stylish HD Vision Night Wraparounds can be worn alone or fit easily over your prescription glasses, eliminating the need for expensive prescription sunglasses. HD Vision Wrap Around Night Vision Sunglasses, yellow-tinted HD lenses helps reduce the glare from oncoming headlights. Perfect for night driving. Glasses measure approx. 6-1/2"L x 6-1/2"W x 2" H. One size fits most - modern, European styling appropriate for both women and men. Wipe clean with a soft, non-abrasive cloth.


text:
Notable Quotables
Hyping Hillary's Vacuous LaunchReporters attempt to manufacture excitement over how newly-declared Democratic candidate Hillary Clinton used Twitter, rode around in a van and ate lunch at a Chipotle ("fun and new," opined Bloomberg's Mark Halperin), while slapping GOP candidate Marco Rubio as a "little boy" and trashing Rand Paul as "arrogant, demeaning [and] disrespectful."
Previously: "Scary, Slimy, Right-Wing" Ted Cruz
And: The Worst of the Worst 2014: The MRC's 27th Annual Awards for the Year's Worst Reporting.
Watch the videos: Highlights from the MRC's 2014 Gala & DisHonors Awards
Latest Research
Media Reality Check: Ripping Rubio: The Media's Worst Attacks on the Florida SenatorMedia Reality Check: Nets Devote Only 11 Minutes to Clinton Foundation Scandals
Media Reality Check: Crushing Cruz: The Media's Worst Attacks on the GOP Presidential Candidate
Special Report: Hispanic Media in the Balance: How Univision and Telemundo News Coverage Favors Liberals, and What Needs to Be Done to Correct It
Media Bias 101: What Journalists Really Think -- and What the Public Thinks About Them (Updated May 2014)
Revolving Door: Two New MSNBC Hosts Bring News Media-Obama Count to 30


text:
continued "What amounts to be a big need for the town has actually been met through some generous volunteerism and through a self funding strategy based on the provision of a very cost efficient advertising strategy," Carroll said.
Another milestone reached during the year was the completion of market research for the purpose of developing a branding effort for the town of Indian Lake. It was reported that the research was accomplished by the Marketing Subcommittee on a volunteer basis. The marketing group held a series of focus groups with long-term residents as well as new residents to uncover the most attractive and meaningful attributes of Indian Lake for residents and visitors.
Once identified, the Marketing Subcommittee built these attributes into three alternative messaging concepts. These concepts are currently being tested to see which of the three concepts scores highest with visitors and potential visitors to Indian Lake. Some research using email is the first phase of this testing. This methodology is being used to expand the geographic reach of the testing. The target is to have a branding campaign ready for implementation starting in the spring of 2014 to the extent available funding will allow.
The Indian Lake "Main Street" program has made significant strides, as reported by Brenda Valentine during the meeting.
The historic walking tours of the town have been successful, so much so that the tours will be expanded to three for the coming year, including one for Blue Mountain Lake.
The "Take a Seat" program is reported to have been well received by visitors, residents and local businesses. The concept of "welcome feeling" was discussed, and the wonderful original artwork provided on a volunteer basis by resident artists has been a contributing factor to the town's beautification efforts. It is reported that visitor interaction with the Adirondack chairs has been noticeably high and they should be contributing to an increased level of positive memorability of the town by visitors.
More like this story
Use the comment form below to begin a discussion about this content.


text:
The main problem for many businesses is simply keeping up with the number of threats, the speed with which they attack, and the number of patches they must test and deploy to protect their systems. The Blaster worm first struck on Aug. 11 and within a week infected more than 1.4 million systems worldwide, even though a patch was available to protect systems. Clearly, many people--mostly home users, but many businesses and government entities around the world--hadn't bothered to install the patch; those who had installed it helped keep disruption to a minimum.
ABN Amro relies on a technology unit in the United Kingdom to analyze security threats and determine how urgent it is to install patches. Based on the unit's evaluation that Blaster posed a high-risk threat, the bank moved aggressively to patch systems. "We threw everybody at it and performed integration testing to make sure the mission-critical applications worked with the patch," Hollenbaugh says. "We fared well with this one."
Even when the threat is clearly understood and a patch is available, security managers can face resistance. At Prudential Financial Services Inc., which has offices in more than 25 countries, some business units didn't want to take the time to install software fixes. "They were questioning why we were putting them through this patching misery," says Ken Tyminski, chief information security officer. "They had to bring in developers who had to work late, and other projects had to be put on the side."
The cost of being secure can be daunting: Between 200 and 300 application developers did tests to make sure the patch wouldn't hurt Prudential's most-important applications, and more than 150 people spent several days installing the patch throughout the company's IT infrastructure.


text:
Love you too!
Added to Bag!
We'll let you know if it's back in stock!
Added to Wishlist!
One-Hit Wanderer Tee
$37.99 $10.9970% off!
Spinning vinyl is the name of your game, and to kick off your DJ tour, you've gotten comfortably travel-ready in this screen-printed charcoal tee by MNKR! Named for an abbreviated version of 'moniker,' this California-based brand creates dazzling designs that boast iconic graphics and upbeat messages. This comfy top comes complete with dolman sleeves and a US-shaped "road trip" graphic. Orange skinnies and cutout booties prepare you to entertain the masses, city after stylish city!
Final Sale: This item cannot be returned or exchanged.
- 50% Polyester, 25% Cotton, 25% Rayon.
- Loose fit at waist. Fabric provides stretch.
- Machine wash.
- Made in the United States
Product Measurements:
Size | S | M | L |
Length | 20 | 21 | 22 |
All measurements in inches.


text:
Lesson 2: Using Text Features to Find Information
Lesson Plan
Animals That Hibernate | 1000L
- Learning Goal
- Develop research questions.
- Classify and categorize information into an outline form.
- Use the features of nonfiction to identify information relevant to a research question.
- Duration
- Approximately 50 minutes
- Necessary Materials
Provided: Direct Teaching/Guided Practice Example Chart, Guided Practice Example Outline, Independent Practice Worksheet
Not Provided: Animals That Hibernate by Phyllis J. Perry, chart paper, markers, glue, tape
Teacher Modeling
will model identifying three research questions about a specific topic: hibernation. I will chart my three questions. (Direct Teaching and Guided Practice Example Chart is provided below in Teacher and Student Materials.) I will use the table of contents and headings within the chapters of Animals That Hibernate by Phyllis J. Perry, to find the answers to my questions. I will read for relevant information in Chapters 2–6, and classify and categorize information based on which question the information answers.
Think Check
Ask: How did I use the table of contents and the headings to help me find information from the book? Students should respond that you identified a question before reading. Then you read the headings and table of contents to help you look for key words and phrases to answer your research questions. Finally, you read the text, and wrote down important pieces of information in an outline.
Guided Practice
will use the information from our notes to create an outline. (Guided Practice Example Outline is provided below.) We will categorize our information into the type of place where the animal hibernates.
Independent Practice
will write a research question about a specific topic of your choice. You will find books that will answer your three questions. You will also use the table of contents and headings within the chapters to find the relevant parts of the book that answer your research questions. You will record the new information as notes, and then classify and categorize your notes into an outline. (Student Independent Practice is provided below.) Note: Students will need a variety of nonfiction materials on various topics and reading levels. Your school or community library is a good resource for this lesson. Students will need to save the outline they create for Independent Practice for use in Lesson 3.
TIP: Have students choose topics connected to what they are currently learning in social studies and/or science as a way to develop a thematic unit of study that meets learning outcomes for multiple subjects.
Texts & Materials
Standards Alignment
(To see all of the ReadWorks lessons aligned to your standards, click here.)


text:
Live at KHUM
The best performances from the KHUM studio.
• (Thursday, April 23) Compost Mountain Boys
Ever unfazed by the fickle winds of mainstream music, the Compost Mountain Boys have been grinding out NorCal-tinged bluegrass for over 20 years. They're more of an Humboldt institution than a string band.
• (Wednesday, April 1) Greensky Bluegrass
Kalamazoo's finest discuss playing at Denali, being the weirdos at music festivals, and their Humboldt connection.
• (Thursday, Jan. 29) In Studio: Cleopatra Degher
With roots in chilly Sweden, Cleopatra Degher brings a sunny California sound to the KHUM studio.
• (Tuesday, Dec. 2, 2014) The Tom Scharpling Interview
Tom Scharpling, legendary host of The Best Show, talks about the new Scharpling & Wurster box set, the Best Show reboot, and why using real puppets on the radio is not crazy.
• (Friday, Nov. 14, 2014) Polyrhythmics: funky afrobeat
With funky rhythms and tight horns, Polyrhythmics return to Larry Trask's program even better than before.
• (Thursday, Oct. 30, 2014) The Return of Peter Mulvey
Interview + Music: Peter Mulvey brought his like-new 1939 Martin guitar to KHUM to talk about John Cage, Beyonce, and astrophysics.
• (Tuesday, Oct. 28, 2014) Jason Spooner Quartet
Portland, Maine is putting Portland, Oregon on notice.
• (Friday, Sept. 5, 2014) Supermule
Thanks, Bay Area, for sending us your finest unsung heroes in one tidy package.
• (Friday, July 11, 2014) Lemon Lemon Cherry
Chris and Anwyn of Lemon Lemon Cherry make good on their threat to play trad-jazz on the air.
• (Tuesday, May 6, 2014) Black Prairie Interview
Black Prairie stopped by KHUM to discuss Afghan bagpipes, flying V guitars, and the difference between whales and non-whales. [Interview only; to hear Black Prairie perform live, visit http://khum.com/i2fdc0a] Black Prairie's Fortune (Sugar Hill) avail at iTunes: http://smarturl.it/Fortune.iTunes and Amazon: http://www.smarturl.it/AMZ.Fortune
• (Thursday, April 3, 2014) El Radio Fantastique: Three-Ring Dumpster Fire
Fresh from Point Reyes, this band of next-gen hippies use instruments that rattle and plunk.
• (Monday, March 31, 2014) Rob Drabkin Tried Science But Music's Better
Would-be molecular biologist Rob Drabkin brought his easy laugh and gravelly voice to the KHUM studio for a quick chat about college ambition, what songs not to cover, and why he turned his back on cutting-edge science.
• (Friday, March 28, 2014) Carrie Rodriguez and Luke Jacobs Love Their Grandmas
Two of Austin's finest drop by for an extended interview about Jed Smith state park, Austin's bird problem, grandmothers who curse and those that don't.
• (Wednesday, March 19, 2014) Marty O'Reilly & The Old Soul Orchestra
This recently-electrocuted singer, his broken-toed fiddle player, and their healthy bassist hobbled into the studio for an illuminating chat about living in an artist community, how to not get shocked, and what its like falling in a ravine in Minnesota.
• (Friday, Feb. 14, 2014) Dry Branch Fire Squad
DBFS is notoriously sharp, musically and intellectually. Both are on full display as they keep host Mike Dronkers on his feet. Mostly.
• (Thursday, Feb. 6, 2014) Upstage Live: The Wood Brothers
Oliver Wood (King Johnson) and Chris Wood (Medeski, Martin, & Wood) perform live at Humbrews in front of an intimate audience. They talk about a questionably-named percussion instrument, their mother's youth as a refugee, and discovering Tom Petty late in life.
• (Wednesday, Feb. 5, 2014) Devil Makes Three: 2-5-14
Our favorite Santa Cruz degenerates return to KHUM to talk about Kid Rock's cruise ship, Arcata's police, and NOT HAVING COCAINE STASHED IN THE UPRIGHT BASS.
• (Monday, Dec. 23, 2013) Upstage Live: Robbie Fulks & Jenny Scheinman
Robbie Fulks performs and talks with KHUM's Mike Dronkers about family, ruined guitars, & objectivity in music.
• (Wednesday, Nov. 13, 2013) Grant Farm
National Flatpicking Champion Tyler Grant and his band tear it up in the KHUM studio
• (Friday, Sept. 27, 2013) The Bills
Canada's finest Americana band discuss playing in a supermarket, Swedes, and also play really good.
• (Wednesday, Aug. 7, 2013) The Getdown
Bill Summers (percussion), DJ Logic (turntables), Pete Ciotti (drums), Brian Swizlo (keys) and Drew Mohr (bass) show us how it's done.
• (Wednesday, June 5, 2013) Patty Larkin
Patty Larkin returns to KHUM to play old songs live and share new recorded music.
• (Wednesday, May 15, 2013) Eilen Jewell 5-14-13
Eilen Jewell live at KHUM
• (Friday, March 1, 2013) Deke Dickerson 2-26-13
Rockabilly superstar Deke Dickerson stopped by KHUM on Feb. 26th and left a sea of dropped jaws and melted faces in his wake. WE WANT OUR FACED BACK, DEKE DICKERSON. ASAP.
• (Wednesday, Feb. 13, 2013) Jake Shimabukuro
The world's foremost Ukulele enthusiast and practitioner discusses his instrument.
• (Thursday, Jan. 31, 2013) Upstage Live: Tommy Emmanuel
In this episode of Upstage Live, Emmanuel talks about going pro at age 6, why he doesn't break strings, and Django Reinhart's fire-gnarled hands.
• (Friday, Jan. 25, 2013) Motherlode
Motherlode is the gritty sound of a 10-piece funktrain. Inspired by 70's soundtrack funk, James Browns JB's, Afrobeat and more. This session, as you'll hear, sets two new KHUM records. One is 'Most Band Members Crammed In The Studio.' The other, we couldn't have predicted.
• (Friday, Dec. 14, 2012) Absynth Quintet
Alt-Roma-jazz afficionados return to KHUM to smash their own "guitar face" record. And play songs. They're at the Caspar Inn tonight and tomorrow, then at the Arcata Theater for New Years.
• (Wednesday, Dec. 12, 2012) Charlie Hunter & Scott Amendola
Recorded live at Robert Goodman Wines Tasting Room in Arcata, CA Dec 11, 2012 as part of KHUM's ongoing Upstage Live q+a series.
• (Friday, Dec. 7, 2012) Sara Watkins
Fiddle player, singer & songwriter Sara Watkins dropped to talk about recording with a member of Led Zeppelin, her LA variety show, and a possible Nickel Creek reunion.
• (Friday, Nov. 16, 2012) Polyrhthmics
The Polyrhythmics, Seattle's finest 8-piece afrobeat/worldbeat band, stopped by the KHUM studio on November 15 and redefined the phrase "live in-studio performance".
• (Friday, Oct. 19, 2012) Owl Paws
These guys love them some 6/4 time signatures, playing in BART stations, and interning for John Vanderslice. Expect big things.
• (Monday, Oct. 1, 2012) Yo Mama's Big Fat Booty Band
Asheville, NC's 'Booty Band' are committed to funk. End of story.
• (Tuesday, Sept. 25, 2012) Shook Twins
Portland's best identical-twin folk duo popped in for a surprise visit! Yay fun!
• (Thursday, Sept. 20, 2012) Meklit and Quinn
Meklit Hadero and Quinn Devoux return to the KHUM studio for cover songs and original compositions.
• (Thursday, Aug. 23, 2012) T Bird and The Breaks
With a sound that pulls from the origins of hip hop, the alleyways of the Crescent City, the grease and grime of an old-school soul review, and all seven of the deadly sins, the Breaks have developed into a locomotive; slowly pumping across America, leaving crowds drenched with sweat and walking funny the next morning. Their new EP is Dancehall Freakin'.
• (Thursday, Aug. 9, 2012) Midtown Dickens
North Carolina's Midtown Dickens waltzed onto Larry Trask's show and into KHUM's heart.* They performed that evening at the Arcata Playhouse and will hopefully return soon. *That sentence is at least as cheesy as Midtown Dickens is awesome.
• (Sunday, Aug. 5, 2012) Doug Paisley
Torontonian songwriter Doug Paisley stopped by Larry Trask's show to hand off some fresh-picked Petrolia blueberries, talk about why he doesn't always introduce songs, and how much fun he had in Humboldt.
• (Friday, Aug. 3, 2012) The Two-Man Gentlemen Band
Andy Bean & the Councilman are but humble gentlemen playing music, two at-at-time. In this episode, they sing the praises of porkchops, offer tips for those who prefer the infamous "open-toed lifestyle", and make tennis references that we had to Google later.
• (Thursday, July 12, 2012) Steve Poltz
Singer/songwriter/great guy Steve Poltz stopped by the Awkward Pause radio show on Tuesday, July 10 to share a few stories and sing a few songs. Especially check out the story about singing the National Anthem before a recent Giants game that happens at about 9:30 into the recording. You can see a (poorly recorded) Youtube video of the incident h e r e.
• (Monday, July 2, 2012) Taarka
Our dear friends Taarka stopped by the KHUM studio on Friday and tore it up as only Taarka can do. The lineup included special guest Taarkan, Grant Gordy, who, among other things, plays guitar for the David Grisman Quintet.
• (Sunday, April 22, 2012) Mike Birbiglia
When's the last time a comedian/storyteller/NPR contributor/sleepwalker was in Arcata? Never, you say? Are you sure? Like, really sure? How can you even know that? Mike Birbiglia will be at the Van Duzer on Earth Day, April 22nd (get tickets) performing his one-man show, My Girlfriend's Boyfriend. SPOILERS: He spoke with Mike Dronkers about: What Mike Birbiglia will autograph (anything) How Mike Birbiglia interviews a great interviewer (ask Conan for help) Who spoiled the ending of his show (Mike Birbiglia)
• (Friday, March 30, 2012) Dan Bern 3-29-12
Singer-songwriter Dan Bern chats and plays a few songs on the Awkward Pause radio show on KHUM
• (Thursday, March 22, 2012) Bahamas
Bahamas stopped by the KHUM studio on their way to Portland to play and chat with Larry Trask. Their new album is "Barchords" on Brushfire records.
• (Tuesday, March 6, 2012) The Growlers
SoCal's Growlers stopped by Larry Trask's Afternoon Delig…actually, Awkward Pause radio show on Leap Day and totally knocked it out of something. Much like Martha Washington, The Growlers are one hip, hip, hip lady (except instead of "lady", substitute "band")
• (Monday, March 5, 2012) SOJA
DC-based reggae band finds success with a positive message. SOJA spoke with DJ Larry Trask about playing in Palau and being in a band with friends. They play a few songs, too.
• (Saturday, Feb. 25, 2012) Ivan Rosenberg & Chris Coole
Partially famous and wholly talented ex-Humboldter Ivan Rosenberg performed live on Mike Dronkers' program Friday, February 24th. In addition to decidedly non-shreddy acoustic music, Rosenberg talks about his time as a Humboldt Ultimate Frisbee athlete, how Jimmy Buffett got him to Montana, and why it's OK to zone out to his music. Chris Coole joins him to play banjo and guitar, while overcoming a past youth with Neil Diamond records and Andy Griffith reruns. For over a decade, Ivan Rosenberg has been making 'boutique' recordings of personable, expressive acoustic music on Dobro and clawhammer banjo. Millions have heard his original songs playing in the background of over 250 television programs including The Daily Show, Oprah, and the Emmy-nominated documentary Libby, Montana.
• (Wednesday, Feb. 8, 2012) Ruthie Foster
Grammy nominee blues & folk artist Ruthie Foster talks about overcoming a stutter, fixing helicopters, and playing funk for Uncle Sam.
• (Saturday, Jan. 21, 2012) Bon Swing's Tom Toohey & Dan Fair
Two of Humboldt's reigning jazz specialists play the music of Django Reinhardt and discuss his relationship with dinosaurs, paper flowers, and fingers. In celebration of what would never have been Reinhardt's 102nd birthday, Bon Swing plus special guests perform Saturday night at the Westhaven Center For The Arts.
• (Wednesday, Jan. 11, 2012) In Studio: The Trouble
The Trouble played live on Mike Dronkers' program, Wednesday, January 11th, 2012. The Trouble is Mark Jeffares on lead vocals and guitar, Chris Parreira on rhythm guitar, Jeff Krider on bass, and Sam Kaplan-Good on drums. They play at Humbrews on Saturday night with Small Axe and 100-Watt Mind.
• (Wednesday, Dec. 7, 2011) Jeffrey Lewis
Born and raised in New York City's East Village, Jeffrey Lewis is truly a cult folk hero. He tours the world with his seemingly stream-of-consciousness songs, but almost nobody knows who he is. This recording comes from his appearance on You & Meme, December 6th, 2011.
• (Thursday, Nov. 3, 2011) In Studio: Bee Eaters 11-2-11
It's not classical. It's not celtic. It's not bluegrass. What is it? Raised in Burnt Ranch, California, Tashina and Tristan Clarridge have long wowed local music fans from the Blue Lake Fiddle Festival to busking at Wildberries. Now based in Boston and with hammered dulcimer prodigy Simon Chrisman, the Bee Eaters share company with the likes of Darol Anger, Mike Marshall, Natalie MacMaster, and other heavy hitters in the new American string movement.
• (Monday, Oct. 31, 2011) In Studio: Ryan Montbleau Band
Massachusetts-based Ryan Montbleau Band surround astute and uplifting lyrics with top-shelf musicianship. This is RMB's third appearance on KHUM, and they just keep getting better.
• (Thursday, Oct. 20, 2011) Upstage Live: Mason Jennings 10/18/11
Mason Jennings sings about California and talks about his mantra, getting yelled at on stage, and how to extract magic from Jason Schwartzman. Recorded/webcast live from the Karshner Lounge at Humboldt State University 10/1/11. Watch the entire show here: http://upstage-live.com/mason-jennings-live/.
• (Sunday, Oct. 9, 2011) Pete Kartsounes Band
Pete Karstounes and his band stopped by the mid-day show to talk about music, backpacking, and his Hike4Cancer foundation. http://www.petekmusic.com/
• (Friday, Oct. 7, 2011) Absynth Quintet
Arguably Humboldt's finest band returned to the KHUM studio today for yet another brazen display of musical prowess and ungroomed facial hair. They play all-new material and even throw in a They Might Be Giants cover. The Absynth Quintet is: Bird Jowaisas – Mandolin and Lithuanian Party Bugle Ryan Roberts – Guitar John Ludington – Bass Ian Davidson – Electric Banjo and Nose flute Tofu Schwartz – Drums, Percussion, and first chair kazoo
• (Sunday, Oct. 2, 2011) Shook Twins & John Craigie
Portland's Shook Twins trade songs with tourmate John Craigie from San Francisco. Will the Shooks ever eat the acid they sing of? Will John Craigie learn that people also use Skype with clothes on? Will host Mike Dronkers remember the bassist's name?
• (Thursday, Sept. 29, 2011) Moreland & Arbuckle
Aaron Moreland's dense and primitive guitar grooves combined with Dustin Arbuckle's raspy vocals and edgy harmonica fire up their earthy, rural blues. They performed live on Larry Trask's programme. Their new CD "Just A Dream" features Steve Cropper.
• (Tuesday, Aug. 30, 2011) Meklit Hadero
Born in Ethiopia, raised in the U.S. and nurtured by San Francisco's richly diverse arts scene, this acclaimed singer embodies worlds. With a jazz backbone and a singer/songwriter's heart, she talks about Yale, pizza, and Ethiopian hip-hop space opera. Featuring Darrell Green on drums, Darren Johnston on trumpet, & Evan Flory-Barnes on bass.
• (Thursday, Aug. 25, 2011) Sallie Ford & the Sound Outside
On Tuesday, Sallie Ford & the Sound Outside visited the KHUM studio. The night before, they played two encores to a full house at Humbrews. The band hasn't played Humboldt since opening for the Avett Brothers in 2009. Since then, her music has joyfully tumbled out of KHUM's studio, car windows throughout Arcata, and David Letterman's PA system.
• (Monday, July 18, 2011) Real Vocal String Quartet
SF's premier alt-vocal-jazz/alt-chamber-music specialists Real Vocal String Quartet performed live on DJ Emily McLongstreet's 'Meet Me In The Morning' Sunday, July 17th, 2011. This was RVSQ's second KHUM performance.
• (Wednesday, July 13, 2011) Jill Andrews
Jill Andrews was in the critically-acclaimed Everybody Fields until going solo a few years ago. Her new album, "The Mirror" mixes light and dark effortlessly. She performed on Mike Dronkers' show on Tuesday, July 13th, 2011.
• (Friday, July 8, 2011) Mike Pinto Band
Hailing from the beaches of southern California and bringing a sound to match, the Mike Pinto Band performed in the KHUM studio July 7th, 2011. Jambalaya-bound with almost no sleep and the biggest bass amp we've ever put a mic in front of, MPB played a great set.
• (Wednesday, May 25, 2011) Jenny O
Recorded on the Mike Dronkers show, May 25, 2011. Set: "Won't Let You Leave," "All My Wishes," "Are You Teasing Me (Cover)," "Well Ok Honey."
• (Tuesday, Jan. 11, 2011) Infamous String Dusters
Recorded live on the Larry Trask show, Jan. 11, 2011. Set: "Keep On Trucking," "In God's Country (Cover)," "Magic #9," "Hitch Hiker."
• (Friday, Aug. 27, 2010) Cracker
Recorded on the Mike Dronkers show, Aug. 27, 2010. Set: "Friends," "Low," "Turn On Tune In Drop Out With Me."
• (Tuesday, May 11, 2010) Martin Sexton
Recorded on the Larry Trask show, May 11, 2010. Set: "Friends Again," "Boom Sh-Boom."
• (Tuesday, Feb. 23, 2010) The Blushin' Roulettes
Recorded on the Larry Trask program, Feb. 23, 2010. Set: "This Time With Feeling," "HoneyBabe And DarlinDear," "Won't Bother Me," "Salty Mama," "Skeleton Woman."
• (Sunday, Feb. 21, 2010) Animal Liberation Orchestra
Recorded on the Mike Dronkers show, Feb. 21, 2010. Set: "Time And Heat," "I Wanna Feel It," "The Champ."
• (Thursday, Feb. 18, 2010) Moonalice
Recorded on the Larry Trask show, Feb. 18, 2010. Set: "It's 4:20 Somewhere," "The Real Deal," "There Will Be No Pain."
• (Thursday, Nov. 12, 2009) Mother Hips
Recorded on the Larry Trask show, Nov. 12, 2009. Set "White Falcon Fuzz," "Third Floor Story," "Whiskey On A Southbound," "One Way Out," "Time Sick Son Of A Grizzly Bear."
• (Saturday, Oct. 24, 2009) Yogoman Burning Band
On the Larry Trask program, Oct. 24, 2009. Set: "Invitation (Don't Send Me)," "See Saw Tippin' Divine," "Shopping," "Sit And Talk," "Ready To Roll."
• (Tuesday, Oct. 20, 2009) Ryan Montbleau Band
Recorded Oct. 20, 2009 on the Larry Trask show. Set list: 1. 75 And Sunny 2. My Best Guess 3. Song Bird 4. Maybe Today 5. Inspired By No One
• (Wednesday, May 13, 2009) Pimps of Joytime
Recorded on the Larry Trask program, May 13, 2009. Set: "People Say That I Need To Get My Thing Together," "Long Ride," "Your Love Is My Goal."
• (Saturday, May 9, 2009) Jackie Greene
Recorded on the Larry Trask show, May 9, 2009. Set: "Uphill Mountain," "Gone Wonderin'," "Sing Me Back Home (Cover)."
• (Thursday, April 9, 2009) Clem Snide
Recorded on the Larry Trask program, April 9, 2009. Set: "Our Time Will Come," "Tuesday Oct. 24th," "With All My Heart."
• (Tuesday, Nov. 11, 2008) Mason Jennings and Zach Gill
Live on Mike Dronkers' show, Nov. 11, 2008. Set: "Your New Man," "Don't Touch My Stuff," "California Part 2," "Family (Zach Gill)," "Living In The Moment," "10,000 Ways To Beat A Dead Horse (Zach Gill)," "Fighter Girl."
• (Wednesday, Oct. 8, 2008) Toubab Krewe
Recorded Oct. 8, 2008 on the Mike Dronkers show. The set included "Djurabi," "Rooster" and "51 Foot Ladder."
• (Thursday, Aug. 28, 2008) Brett Dennen
Recorded on the Mike Dronkers show, Aug. 28. 2008. Set: "Wrong About Me," "Closer To You," "Heaven," "World Keeps Turning," "Make You Crazy."
• (Sunday, Feb. 18, 2007) Devil Makes Three
Recorded on the Lila Nelson show, Feb. 18, 2007. Set: "Uncle Harvey's Plane," "Dead Air," "Plank."


text:
> Sachs |
1999 Chevrolet Corvette Trunk Strut
Related Parts
Trunk Strut
Change Category
Change Brand
4.7 stars -
(6 Reviews)
Loading Reviews...
Trunk Strut Reviews - 1999 Chevrolet Corvette
Sachs | SG430020
Easy fast and fixed the problem! Can't ask for anything else.
January 17th, 2014 | Posted by J
Sachs | SG430020
Received the struts on time and in mint condition. Installed in muinutes and now don't have to worey about the lid falling.
March 28th, 2013 | Posted by Great Fit